White Chocolate Macadamia Cookies Recipe
- 1/2 cup butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup macadamia nuts, chopped
- 1 cup white baking chips
- 1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips.
Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes. Yield: 4-1/2 dozen.
1 cookie: 70 calories, 5g fat (2g saturated fat), 9mg cholesterol, 38mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.
Reviews for White Chocolate Macadamia Cookies
"My Dad's favorite, he loved them! easy to make."
"Stop looking! This is the best White chocolate Macadamia cookie you will find! As a volunteer field editor I have tried many cookie recipes. This is a keeper. My recommendation is to double the recipe and make the cookies a little larger. Also, be certain to only use slightly softened butter. As with all my cookies, I made the dough then let it chill in the fridge for an hour. This will guarantee super soft cookies that are loaded with nuts and chips!"
"not sure what happened here. I used shortening instead of butter and these cookies were a big flop. . not only did they stick to pan but they were very thin. didn't make the yielded amount either. I think it should have called for more flour is my guess. disappointed because the ingredients are expensive."
"Very simple and very tasty. I used a cookie scoop and it only made 2 dozen but simple enough to double. My son loved them!"
"This is excellent. cookies I made. I used a 1" ice cream scoop and made 30 cookies not 54."
"4 1/2 dozen is 54 cookies no way it made that many..... possibly half of that using a small teaspoon. Substituted macadamias for slivered almonds and still tasted yummy... not sure what Mrs Jepson is on about as there is no almond extract in the recipe."
"Even if I didn't want to make these again, my father would INSIST!"
"This was my first attempt at this flavor of cookies and they are amazing and SO simple!! I put these in my recipe box to be made again soon!!"
"It does not make 27 cookies for me it only made 18 which is still cool I dont use real butter I used coconut oil and it was not bad at all very tasty"
"Awesome cookie recipe!! LOVE these cookies, everyone in the family couldn't keep their hands off of them!!"
"This is a great recipe I will make it often I was only able to get 24 cookies though so I will double next."
"I made these last night and they turned out pretty good. The recipe DEFINITELY doesn't make the amount stated as was previously stated. All in all they were pretty good, but i will probably look for other recipes to try for these cookies"
"I like it so far, but it does NOT make as many as the recipe says it does. I have about 18 cookies after making this, and I made them pretty small."
"So yummy- will be making these often. I love this website, when I need a certain recipe I look here first. These will be traveling from our home in Washington to Shreveport LA tomorrow. I figure my husband will enjoy snacking on these over the long miles on the road."
"I used jumbo-sized eggs and had to add another 1/3 cup or so of flour. I baked them in a 300 degree convection oven and they came out, soft, golden & delish! Very good cookies."
"My husband is the "cookie monster" but he only eats ones he really really likes. These are a big hit. He likes them cooked 11 minutes so they are more crispy while the rest of the family likes them cooked 8 minutes for a softer cookie. Thanks for the great recipe! Too bad macadamia nuts are so expensive."
"Can I just replace the domino or cane sugar with white sugar 2/3 cup for 2/3 cup in this recipe. (White chocolate Macadamia Cookies)"
"Light and just the right amount crispiness. I did reduce the chips to 1/2 C. Seemed too sweet with the 1 cup. I left big chunks of nuts, too, which was very appealing. Excellent recipe"